Black Bean and Pumpkin Seed Pesto Pasta

A unique and flavorful pesto made with black beans, pumpkin seeds, garlic, and lime juice, tossed with your favorite pasta and topped with parmesan cheese. A quick and easy vegetarian meal!

Prep Time

15 minutes

Total Time

30 minutes

Calories

675

Level

Easy

Yields

4 servings

Cost

£1.38

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

1poundPasta(Any shape, such as penne, fusilli, or spaghetti)

£0.90

1canBlack Beans(15 ounce can, drained and rinsed)

£0.65

0.5cupPumpkin Seeds (Pepitas)(Unsalted)

£1.50

2clovesGarlic(Minced)

£0.10

2tablespoonsLime Juice(Freshly squeezed)

£0.25

0.3cupOlive Oil(Extra virgin)

£0.40

0.3cupCilantro(Fresh, packed)

£0.50

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

0.5cupParmesan Cheese(Grated, for topping)

£1.20

0.5cupPasta Water(Reserved from cooking the pasta)

Total Cost

£5.53

£1.38 per serving

The Method

1
Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
2
While the pasta is cooking, prepare the pesto. In a food processor, combine the black beans, pumpkin seeds, garlic, lime juice, olive oil, cilantro, salt, and pepper.
3
Process until smooth, scraping down the sides as needed. If the pesto is too thick, add a tablespoon of water at a time until desired consistency is reached.
4
In a large bowl, combine the cooked pasta and the black bean pesto. Add a little pasta water at a time to thin out the pesto if desired. Toss to coat.
5
Serve immediately, topped with grated parmesan cheese.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (225g)

675 kcal / 2824 kJ

Carbs

68g

26% of RDA

Fat

35g

50% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

3 g

3% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a spicier pesto, add a pinch of red pepper flakes or a small jalapeño pepper (seeded and minced) to the food processor.

To toast the pumpkin seeds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. This will enhance their flavor.

If you don't have cilantro, you can substitute parsley. However, the flavor will be slightly different.

Store leftover pesto in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

Cooking Equipment

Food processor

Large pot

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...